Can you make a dark roux sous vide?

Just wondering if anyone has tried this. Would be nice to be able to make a dark roux totally unattended.

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I'm no expert, but I don't think it would really work. I think you need the higher temps for the maillard reaction. Just do it in the oven. Start it on the stove until combined and smooth, then bake in the oven at 350 for a couple hours.

brian_martin2001

You might consider using a pressure cooker with some baking or washing soda. the increase of pH and pressure allows for a more complete maillard reaction. No idea if it will work, but something to think about

artstype

How exactly would you do this in the PC (weights, etc)?

brian_martin2001

Honestly, I haven't the foggiest idea if it would even work. It was just a suggestion. You can use the increased temperature, in combination with the increased pH when adding baking soda, can aid in the Maillard reaction. I was just suggesting an idea for Giovanni to start developing an attention free dark roux.